Fried chicken and potato fries are the most common food that comes to mind when you think of fried food. Kids and people of all ages salivate when they think of crispy yet tender food.
Also known as “deep fat fried,” food that went through a deep fryer is generally a no-no if you are on a strict diet. But contrary to popular belief, is healthy. The secret lies in the type of oil you use to cook your chow. It is a vital factor in how healthy that food is for you. Hot oil is a critical element of frying.
But which oil is the best one for your deep fryer? Here are five common types that are best suited for high-temperature frying.
Peanut Oil
Not all oils are blessed with having a high smoke point. The peanut oil is, fortunately, one of those oils that have it. As the perfect candidate for deep frying, raw peanuts make up the contents of the oil. It is refined and has low saturated fat with a neutral taste. You do not taste peanuts when you fry in its oil. It is also high in mono and polyunsaturated fats, so it is better for your health as compared to cooking with lard.
Peanuts are a known allergen. So it is normal for people allergic to it to be wary of anything about it. However, the best news about peanut oil is that even those afflicted with peanut-based allergies can eat a specific variant of it. Highly refined peanut oil is the only one that is harmless and safe for them.
Canola Oil
When you think about cooking oil, canola may be the first one that pops to mind. It is the most popular oil around, and you can find this in most supermarkets. Like peanut oil, it has a neutral taste with a high smoke point and heat tolerance. It is also odorless, so it is perfect for anything that needs frying.
Canola is a stable oil with several health benefits. It has Omega-3 and Omega-6, which are suitable for the heart. It also has minimal trans fats with high monounsaturated fat content, which lessens the risk of heart disease. . Furthermore, a study showed that it helps people with diabetes control blood sugar in type-2 diabetes.
Coconut Oil
As a by-product of the coconut tree, the oil has over ninety percent saturated fat. The said property is the reason why it is highly heat-resistant. It is also economical based on a published study on continuous hours of deep frying at three hundred sixty-five degrees Fahrenheit. The oil quality is still acceptable even after long periods of heat, making it the right candidate for oil reuse.
Vegetable Oil
Vegetable oil is the cheapest form of cooking oil available. There is no strong flavor and produces no intense smoke in the house. Compared to other oils, it has one of the highest smoking points at four hundred fifty degrees Fahrenheit. Your smoke alarm will not go off due to your deep frying adventures with vegetable oil. It is also one of the perfect oils for numerous reuses.
Corn Oil
Just like its contemporaries, corn oil is also low in monounsaturated and saturated fats. The high smoke point is also a plus factor for the deep-frying aficionado, but it does not last as long as canola or coconut oil. Unlike the others, it has a slight corn flavor that heightens your eating experience.
The best oil will always be the one with a high smoke point. These five are the best when it comes to taste, cost-effectiveness, and food texture.
Author name : Paul Sebastian
Author Bio: Paul Sebastian is a blogger and writer. He loves to express his ideas and thoughts through his writings.